Oaxacan Grilled Corn Recipe

We made this to have with steak tonight. Everyone approved. We even found some techniques that could be used anytime you grill corn. 

Ingredients

6 ears of corn, with husks and stalks (hopefully)

1/4 c. salt

4 tbsp butter, melted 

1/4 c. butter, softened

1/2 c. queso fresco

1/4 c. sour cream or crema Mexicana

1/8 tsp cayenne pepper

1 tsp chili powder

1 tsp lime zest

2/3 c. cilantro, coarsely chopped

lime wedges

Instructions

Peel back the corn husks and remove the silks. Soak the corn for an hour in water with the salt. 

Brush the kernels with the 3 tbsp of melted butter. Cover with the husks and tie the husks with cotton string to keep them in place. 

In a food processor, mix softened butter, queso fresco, and sour cream until fairly smooth. Mix in spices. Stir in lime zest and cilantro. 

Grill the corn until the kernels are tender. 

Peel back the husks and and tie them with a piece of husk a the stalk to create a handle. Roll the corn in the cream mixture on a plate using a flexible spatula for spreading. Serve with lime wedges and salt. 

We definitely think that the melted butter really helps with the cooking. We didn't put salt in the water but we're going to try it next time. We also didn't have corn with very long stalks but it would help with eating.